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FEELING FRUITY

healthy’s food guru shows us how to savour this season’s tasty crop in these delicious bakes

Damsons are brimming with vits A, C, E and K, and minerals including calcium

At this time of year, British fruit comes into its own, with our orchards giving us apples, pears and juicy plums. If you’re lucky, you might even come across hedgerows full of glossy blackberries. (If you do, and have a glut, freeze and use in place of blueberries in weekend pancakes.) One of my favourite ways to make fruit last all winter is to turn it into compote, which I freeze in ice cube trays and use in smoothies, or on top of granola, yoghurt, custard or ice cream. Gently simmer any combo of berries, apples, pears, cherries or plums (peeled, cored and diced as necessary) with two tablespoons of water and a squeeze of lemon or orange juice, until soft and pulpy. Taste and add a pinch of sugar if it’s very tart. Use straight away or freeze, for a shot of summer sun on a gloomy winter’s day.

About Healthy Magazine

This issue, healthy is packed with expert know-how and inspirational ideas to keep your wellness on track throughout late summer. Meet the winner of our nationwide Face of healthy competition: we’ve picked a real-life beauty to be our cover star. We’ve also explored what it means to #Loveorganic in the real world, including how and when to buy organic produce. Plus, we’ve hunted far and wide for 33 tempting eat-well ideas for you to experiment with. Restore your balance and wellbeing with your digital issue of healthy.